Hot Dogs

Hot dogs are as ubiquitous to New York as yellow taxis. Traditionally made of ground pork, beef or both, these frankfurter-style sausages are flavoured with garlic, mustard and nutmeg before being encased, cured, smoked and cooked.

Cumberland hot dogs with charred tomato salsa

Ingredients

4 Cumberland sausage

4 tomatoes, halved

1 red chilli, finely chopped

1 garlic clove, finely chopped

2 tbsp chopped basil

pinch brown sugar

2 tbsp olive oil

1 tbsp red wine vinegar

hot dog rolls, salad leaves and soured cream, to serve

Method

Barbecue the sausages for 10-15 mins, turning occasionally, until cooked through. Meanwhile cook the tomatoes, cut side up, for 3-4 mins, until the skins start to blacken. Transfer to a bowl.

Mash the tomatoes with a fork and stir in the remaining ingredients. Spoon some into a long roll, add salad leaves, a sausage and top with a dollop of soured cream.

Cooking indoors

Cook on a hot griddle pan for 15 mins, turning often until the sausages are charred and cooked through

Sweet chilli dogs

Ingredients

4 fat sausage (sweet chilli if you can get them)

2 onion, red, white or one of each

4 tbsp sweet chilli sauce

2 tbsp tomato purée

4 hot dog bun

Method

Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.

Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more.

Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.